Description
These egg muffins are a delightful breakfast option, combining the wholesome goodness of eggs, fresh spinach, and tangy feta cheese.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- Optional: Diced tomatoes, bell peppers, or onions
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, crumbled feta, and season with salt and pepper.
- If inspired, add in any extra vegetables you like!
- Grease a muffin tin or line it with muffin liners for easy removal.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
- Allow them to cool slightly before gently removing from the tin.
- Enjoy warm, or store for later!
Notes
To keep your muffins fresh, allow them to cool completely before storing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped muffins for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg
Keywords: egg muffins, breakfast, spinach, feta, easy recipe